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Chapter:Shellfish Recipes
Section:Ceviches
Recipe:Conch and Lobster Ceviche
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Conch and Lobster Ceviche
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   2 c  Conch, cleaned and diced
   2 c  Lobster, diced
 1/4 c  Red onion, diced
   3    Scallions, sliced
 1/2 sm Red pepper, diced
 1/2 sm Yellow pepper, diced
 1/2 sm Green pepper, diced
 1/2 sm Papaya, peeled, seeded
   2    Jalapeno, chopped
 1/2 bn Cilantro, chopped
 1/2 bn Basil, chopped
 1/2 bn Mint, chopped
   1 tb Ginger, grated
 1/2    Lime, juiced
 1/4 c  Rice wine vinegar
 1/2 c  Olive oil
        Salt and pepper, to taste
   1 pn Habanero powder

In medium bowl, combine all ingredients and mix well. Season to taste.

Marinate for 3 hours in refrigerator, tossing occasionally.

Just before serving, adjust seasonings. Freeze stemmed glasses and
fill with ceviche. Yield: 6 Servings

From: Mr. Bill in rec.food.cooking on Jan 7, 1999.
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